Latin Black Bean Soup Recipes

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LATIN BLACK BEAN SOUP



Latin Black Bean Soup image

I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.

Provided by dotsdotter

Categories     Black Beans

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup dried black beans
8 cups water
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
1 (6 ounce) can tomato paste
3 tablespoons red wine vinegar
1 tablespoon tamari
2 cups cooked brown rice
1/4 cup green chili
1/8-1/4 teaspoon Tabasco sauce
1 -2 tablespoon chopped fresh cilantro

Steps:

  • Sort and wash black beans.
  • Boil in water for 2 minutes. Let rest 45 minutes.
  • Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
  • Add tomato pate, vinegar and tamari. Cook 30 minutes.
  • Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.

Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 303.7, Carbohydrate 33.7, Fiber 6.1, Sugar 4.4, Protein 8

MEXICAN BLACK BEAN SOUP



Mexican Black Bean Soup image

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

Provided by Jami Robin

Categories     Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 (15 1/2 ounce) cans black beans, rinsed and drained
1 (15 ounce) can tomatoes and green chilies (I use Rotel)
1 onion, finely chopped
1 tablespoon chili powder
3/4 teaspoon ground pepper
1 bay leaf
2 teaspoons ground cumin
5 garlic cloves, minced
1/4 lb bacon
4 cups chicken broth
sour cream
Mexican blend cheese, shredded

Steps:

  • Cook bacon in large pot over medium heat until crisp, stirring frequently.
  • Remove bacon and chop coarsely.
  • Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
  • When onion is tender, add tomatoes and seasonings and stir until aromatic.
  • Add beans and broth.
  • Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
  • Serve with a dollop of sour cream and shredded cheese on top.

Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26

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